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    <title>盐水鸭 - 苏菜经典</title>
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                    <h1 class="text-4xl font-bold mb-2">盐水鸭</h1>
                    <p class="text-xl opacity-90">Salted Duck</p>
                    <div class="flavor-tags">
                        <span class="flavor-tag">咸鲜</span>
                        <span class="flavor-tag">香嫩</span>
                        <span class="flavor-tag">皮白肉红</span>
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                        <span class="delicate-tag"><i class="fas fa-map-marker-alt mr-1"></i>金陵名菜</span>
                        <span class="delicate-tag"><i class="fas fa-history mr-1"></i>历史悠久</span>
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                        <span>难度: 中等</span>
                        <span class="mx-2">•</span>
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                        <span>时间: 2天</span>
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                    <p class="text-gray-700 dark:text-gray-300 mb-4">
                        盐水鸭是南京著名的特产，属金陵菜，是金陵菜的代表之一，又叫桂花鸭，是中国地理标志产品。因南京有"金陵"别称，故也称"金陵盐水鸭"，久负盛名，至今已有两千五百多年历史。
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                    <p class="text-gray-700 dark:text-gray-300">
                        南京盐水鸭制作历史悠久，积累了丰富的制作经验。生产的盐水鸭皮白肉嫩、肥而不腻、香鲜味美，具有香、酥、嫩的特点。而以中秋前后，桂花盛开季节制作的的盐水鸭色味最佳，名为桂花鸭。
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                        盐水鸭的制作工艺非常讲究，概括起来是"炒盐腌、清卤复、烘得干、焐得透"。盐水鸭咸甜清香，口感滑嫩，肉玉白，油润光亮，皮肥骨香，鲜嫩异常。
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                    <p class="text-gray-700 dark:text-gray-300 mt-4">
                        最正宗的盐水鸭需要经过十余道工序，包括选鸭、制卤、腌制、清卤、晾干、烘烤、煮制等，每一步都有严格的标准和时间控制。
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                        <i class="fas fa-landmark mr-2 text-blue-600"></i>历史背景
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                    <p class="text-gray-700 dark:text-gray-300">
                        南京盐水鸭历史悠久，早在春秋战国时期，南京就有"筑地养鸭"的记载。据《陈书》记载，陈军与北齐军在金陵北郊外覆舟山一带交锋，陈军"人人裹饭，媲以鸭肉"、"炊米煮鸭"，使得士气大振，终于以少胜多。
                    </p>
                    <p class="text-gray-700 dark:text-gray-300 mt-4">
                        明太祖朱元璋建都南京后，南京鸭馔制作技艺日趋完善。盐水鸭作为南京鸭馔的代表之一，在明代已闻名遐迩。明代有首民谣:"古书院，琉璃截，玄色缎子，盐水鸭"，可见当时盐水鸭就已享有盛名。
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                    <h2 class="text-2xl font-bold mb-4 dark:text-white flex items-center">
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                    <div class="step-card">
                        <h3 class="text-lg font-semibold mb-2 dark:text-white">
                            <span class="step-number">1</span>选鸭处理
                        </h3>
                        <p class="text-gray-700 dark:text-gray-300">
                            选用生长周期约90天的瘦肉型鸭，宰杀后去毛、去内脏，洗净后沥干水分。
                        </p>
                    </div>

                    <div class="step-card">
                        <h3 class="text-lg font-semibold mb-2 dark:text-white">
                            <span class="step-number">2</span>炒盐腌制
                        </h3>
                        <p class="text-gray-700 dark:text-gray-300">
                            将花椒和盐炒香，均匀涂抹在鸭身内外，腌制2-4小时，使鸭肉入味。
                        </p>
                    </div>

                    <div class="step-card">
                        <h3 class="text-lg font-semibold mb-2 dark:text-white">
                            <span class="step-number">3</span>制作清卤
                        </h3>
                        <p class="text-gray-700 dark:text-gray-300">
                            用清水加葱、姜、八角、桂皮等香料熬制成清卤，冷却后使用。
                        </p>
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                    <div class="step-card">
                        <h3 class="text-lg font-semibold mb-2 dark:text-white">
                            <span class="step-number">4</span>清卤复腌
                        </h3>
                        <p class="text-gray-700 dark:text-gray-300">
                            将腌制过的鸭子放入清卤中浸泡2-4小时，使鸭肉吸收卤水的香味。
                        </p>
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                            <span class="step-number">5</span>晾干
                        </h3>
                        <p class="text-gray-700 dark:text-gray-300">
                            取出鸭子，挂在通风处晾干表皮，约需4-6小时。
                        </p>
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                        <h3 class="text-lg font-semibold mb-2 dark:text-white">
                            <span class="step-number">6</span>煮制
                        </h3>
                        <p class="text-gray-700 dark:text-gray-300">
                            将鸭子放入沸水中，加入葱、姜、料酒等调料，小火煮约40分钟至熟透。
                        </p>
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                        <h3 class="text-lg font-semibold mb-2 dark:text-white">
                            <span class="step-number">7</span>冷却切块
                        </h3>
                        <p class="text-gray-700 dark:text-gray-300">
                            取出煮好的鸭子，自然冷却后切块装盘，淋上少许煮鸭的原汤即可。
                        </p>
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                    <img src="../../img/salted-duck.jpg" alt="盐水鸭" class="w-full h-auto">
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                    <div class="ingredient-card">
                        <h3 class="font-semibold dark:text-white mb-2">主料</h3>
                        <ul class="text-gray-700 dark:text-gray-300">
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>嫩鸭</span>
                                <span class="text-blue-600 dark:text-blue-400">1只(约1500克)</span>
                            </li>
                        </ul>
                    </div>

                    <div class="ingredient-card">
                        <h3 class="font-semibold dark:text-white mb-2">腌制料</h3>
                        <ul class="text-gray-700 dark:text-gray-300">
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>精盐</span>
                                <span class="text-blue-600 dark:text-blue-400">100克</span>
                            </li>
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>花椒</span>
                                <span class="text-blue-600 dark:text-blue-400">20克</span>
                            </li>
                        </ul>
                    </div>

                    <div class="ingredient-card">
                        <h3 class="font-semibold dark:text-white mb-2">卤水料</h3>
                        <ul class="text-gray-700 dark:text-gray-300">
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>清水</span>
                                <span class="text-blue-600 dark:text-blue-400">适量</span>
                            </li>
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>葱段</span>
                                <span class="text-blue-600 dark:text-blue-400">50克</span>
                            </li>
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>姜片</span>
                                <span class="text-blue-600 dark:text-blue-400">30克</span>
                            </li>
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>八角</span>
                                <span class="text-blue-600 dark:text-blue-400">3-4个</span>
                            </li>
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>桂皮</span>
                                <span class="text-blue-600 dark:text-blue-400">1小块</span>
                            </li>
                            <li class="flex justify-between py-1 border-b border-gray-100 dark:border-gray-700">
                                <span>料酒</span>
                                <span class="text-blue-600 dark:text-blue-400">50毫升</span>
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                    <div class="nutrition-grid">
                        <div class="nutrition-item">
                            <div class="nutrition-value">240</div>
                            <div class="nutrition-label">卡路里</div>
                        </div>
                        <div class="nutrition-item">
                            <div class="nutrition-value">18g</div>
                            <div class="nutrition-label">蛋白质</div>
                        </div>
                        <div class="nutrition-item">
                            <div class="nutrition-value">16g</div>
                            <div class="nutrition-label">脂肪</div>
                        </div>
                        <div class="nutrition-item">
                            <div class="nutrition-value">2g</div>
                            <div class="nutrition-label">碳水化合物</div>
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                        * 营养信息为每100克估算值，实际数值可能因食材和烹饪方式有所不同
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                    </h2>
                    <ul class="text-gray-700 dark:text-gray-300 list-disc pl-5 space-y-2">
                        <li>盐水鸭最好冷食，口感更佳，肉质更加紧实</li>
                        <li>可搭配姜丝、香菜和特制蘸料食用</li>
                        <li>适宜作为下酒菜或宴席冷盘</li>
                        <li>剩余的鸭架可以用来煮汤，制作鸭血粉丝汤等</li>
                    </ul>
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                    </h2>
                    <ul class="text-gray-700 dark:text-gray-300 list-disc pl-5 space-y-2">
                        <li>炒盐时要小火慢炒，直到花椒香味溢出，盐微微发黄</li>
                        <li>腌制时间要足够，夏季2小时，冬季4小时，确保入味</li>
                        <li>煮鸭时火候要控制好，水沸后转小火，保持微沸状态</li>
                        <li>煮好的鸭子要自然冷却，不要放入冷水中，以免影响口感</li>
                        <li>切鸭时要顺着肌肉纹理切，保持肉片完整美观</li>
                    </ul>
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